Fugongguan Hotpot Description

Located at Taikoo Hui, Fugongguan is the replacement of Paris Blanc, the precursor French restaurant. As trending in hotpot is bound to change once a year, from Taiwanese Chilly Pot to Chaoshan Beeves Pot, Fugongguan takes the novelty as Xianru Weizhu, preparing Hong Kong styled nutrition hotpot.

Aside from a change of menu, part of its indoor décors is reshaped by Dulux in coordination with ELLE Decoration and Sò Studio for an adoption of the modish Pantone palette of 2019 wherein ‘Amber’, as a dominant hue, is juxtaposed over all its four private rooms, very comfortable as if you were dining at home.

Well-cooked Drunk Hairy Crab

Drunk crabs are steamed then pickled, so the vinosity will not be too strong.

Fish Maw and Chicken cooked with Bamboo Fungus

Fish Maw and Chicken dish is really faddish this year, in which free-range chicken, deep-sea fish maws, bamboo funguses, pork knuckles and hams are put together for a slow stewing of 8 hours. Good for winter.